August 28, 2008

Grilled Tuna Skewers

I mean -- just look at them. Don't they look fancy, all skewered and covered in herbs?

They're possibly the easiest dish we've made all summer.

A few years ago we only regularly cooked with two kinds of fish: salmon and pre-crusted talapia that they carried at the grocery store in our old neighborhood. Tuna was on the exotic side for us, and we weren't quite sure what to do with it.

Since then, tuna has become one of our go-to weeknight staples. We typically sprinkle the tuna with salt, pepper and an herb (coriander works great!) and then sear it in a pan for 6-8 minutes, ensuring that it's still pink in the center. Frequently, we'll top the fish with a make-shift coulis (tomatoes & garlic, red pepper & onion, etc.) or fruit-based salsa that we improvise.

Our favorite tuna accompaniment is a simple mix of pineapple, red onion and red wine vinegar. The results are both elegant and delicious.

In the case of these Grilled Tuna Skewers, the execution literally could not be simpler. Cube the tuna and brush it with oil, then skewer it and grill for two minutes per side. After grilling, brush the kebabs with a combination of cilantro, lime juice and oil, and they're ready to serve.